8-oz. fresh ground chorizo 1/2 c. onion, diced 1 jalapeño chile, seeded and minced or to taste 4 large bell peppers, preferably mix of colors, divided 1 14.5-oz. can diced tomatoes, drained 3/4 c. quinoa 1 1/2 c. chicken broth or additional, if needed 1 15.5-oz. can black beans, drained and rinsed 6-oz. Wisconsin Cheddar Cheese, cut in 1/4-inch dice 1/2 cup (2-oz.) Wisconsin Cheddar Cheese, shredded
Preheat oven to 350° F. In large skillet, over medium heat, sauté chorizo, onion, jalapeño, and 1 diced bell pepper. Cook until vegetables are soft, about 5 minutes. Stir in tomatoes and cook 2 minutes more. Stir in quinoa and chicken broth. Bring to boil. Reduce heat and simmer until quinoa is tender and most of liquid is absorbed, adding more if mixture becomes dry, about 20 to 25 minutes, stirring occasionally. Add black beans and diced cheese; mix well. Halve remaining 3 peppers lengthwise and place in 13 x 9 x 2-inch glass baking dish. Fill each half with 3/4 cup quinoa mixture, cover with foil and bake 30 minutes. Uncover peppers and sprinkle with cheese. Bake until cheese is melted and tops are beginning to brown, about 7-10 minutes. Let stand 5 minutes and serve.